Ghiya Ke Kofte


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The innovative ghia ke koftas or grated bottlegoud(ghiya or lauki) stuffed dumplings are cooked in a spicy thick onion-tomato based gravy. The gram flour or besan blended ghia koftas are fried and simmered in the curry for this delicious recipe.

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Ghiya Ke Kofte recipe - How to make Ghiya Ke Kofte

Preparation Time:    Cooking Time:    Total Time:    
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Method

  1. Mix together the grated bottle gourd, salt, ginger, green chillies,
  2. Coriander leaves, black pepper, asafoetida and gram flour.
  3. Heat the oil in a heavy-based pan and drop about a tbsp of the mixture
  4. Into it. continue to drop tablespoons of the mixture into the hot oil. put
  5. In as many as the pan will hold comfortably. lower the heat and fry till
  6. Golden brown and set aside till required.
  7. Heat the clarified butter in a pan. add the cumin seeds and asafoetida.
  8. When the seeds splutter, add the ginger and sauté till light brown. add 1
  9. Tbsp yoghurt and stir vigorously till the water is absorbed and the fat
  10. Separates. then add the rest of the yoghurt in 3 more instalments and
  11. Follow the same procedure. stir so that the mixture does not curdle.
  12. Add the poppy seed paste, coriander powder, salt, chilli powder, garam
  13. Masala and turmeric. sauté at medium heat till it is well fried and
  14. The fat separates.
  15. Add about 3 cups of water and bring to a boil. simmer for about 10
  16. Minutes. add the koftas and simmer for another 2 minutes. serve
  17. Hot, garnished with malai and coriander leaves.


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This recipe was contributed by bhuvanaygsr on 29 Apr 2002


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